FlamingFoodies recipe
Scotch Bonnet Rasta Pasta with Jerk Chicken
Silky coconut pasta dancing with colorful bell peppers and perfectly seasoned jerk chicken, warmed by whole scotch bonnet peppers that bring authentic Jamaican fire to your dinner table.
Tender strips of jerk-spiced chicken and sweet bell peppers swim in velvety coconut cream pasta, with scotch bonnet heat that builds gently and leaves you wanting another bite.
Ingredients
Jerk Chicken
- 1.5 lbsboneless chicken thighs, cut into 1-inch strips
- 2 tbspjerk seasoning, dry blend
- 2 tbspsoy sauce
- 1 tbspbrown sugar
- 2 tbspvegetable oil
Pasta and Sauce
- 1 lbpenne or rigatoni pasta
- 2 wholescotch bonnet peppers, stems removed, left whole
- 1 largeyellow onion, sliced thin
- 1 largered bell pepper, cut into strips
- 1 largeyellow bell pepper, cut into strips
- 4 clovesgarlic, minced
- 1 cancoconut milk, full-fat, 13.5 oz
- 1/2 cupheavy cream
- 1/4 cupparmesan cheese, grated
- 2 tbsptomato paste
- 1 tspthyme leaves
- Salt and black pepperto taste
Method
1. Season and sear the chicken Toss chicken strips with jerk seasoning, soy sauce, and brown sugar, letting them marinate for 10 minutes. Heat oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6-8 minutes total. You want crispy edges and an internal temperature of 165°F.
Watch for: The chicken will release easily from the pan when it's properly seared
Tip: Give each piece room to breathe—crowding the pan means steaming instead of that beautiful sear you're after.
2. Cook pasta and prep vegetables Bring a large pot of salted water to boil and cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining. Meanwhile, slice onions and bell peppers into uniform strips for even cooking.
Watch for: The pasta should still have a gentle bite when you test it
Tip: Time this right by getting your pasta water going as soon as you start marinating the chicken.
3. Build the aromatic foundation In the same skillet used for chicken, sauté onions until soft and translucent, about 4 minutes. Add bell peppers and cook until just tender, another 3-4 minutes. Stir in garlic, tomato paste, and thyme, cooking until fragrant. Add the whole scotch bonnets now—they'll share their warmth without overwhelming the dish.
Watch for: The tomato paste should darken and smell caramelized, not burnt
Tip: Those scotch bonnets are powerful little things—keep them whole and you stay in control of the heat level.
4. Bring it all together Pour in coconut milk and heavy cream, bringing to a gentle simmer. Add the cooked pasta and chicken back to the skillet, tossing to combine. Fold in parmesan and enough pasta water to create a silky sauce that coats every piece. Remove scotch bonnets before serving unless your family craves maximum heat.
Watch for: You'll know the sauce is perfect when it clings to the pasta and looks glossy
Tip: The sauce should coat the pasta like silk, not puddle in the bottom—add that pasta water slowly until it's just right.
Equipment
- large skillet or sauté pan
- large pot for pasta
- colander
- tongs
Make ahead
- The chicken can marinate up to 4 hours ahead, and you can cook the pasta and sauce components separately earlier in the day. Just combine everything when you're ready to serve to keep the pasta from getting mushy.
Storage
- Leftovers keep beautifully in the fridge for up to 3 days in sealed containers. Don't worry if the coconut sauce looks a bit separated—it'll come back together when you warm it up.
Reheat
- Warm leftovers gently in a skillet over medium-low heat, adding a splash of coconut milk or pasta water to bring back that creamy consistency. The microwave works in a pinch, though the sauce might look a little broken.
Top tips
- For more heat, gently pierce those scotch bonnets with a fork before adding them to the pan
- Store-bought jerk seasoning works beautifully here, but if you're feeling ambitious, blend your own with allspice, thyme, garlic powder, and cayenne
- This dish actually improves overnight—all those flavors get cozy together in the fridge
Substitutions
- Chicken breast works instead of thighs, just watch the timing—it cooks faster and can dry out quickly
- Can't find scotch bonnets? Habaneros will give you similar heat and flavor
- Skip the heavy cream and use extra coconut milk for a dairy-free version that's just as luscious
Serve with
- Fresh cilantro and lime wedges make this sing—the brightness cuts right through that rich coconut cream
- Sweet fried plantains on the side turn this into a proper Caribbean feast
- A sprinkle of toasted coconut flakes adds a lovely textural surprise
Find another recipe
Open archive →Scotch Bonnet Rasta Pasta with Jerk Chicken
Silky coconut pasta dancing with colorful bell peppers and perfectly seasoned jerk chicken, warmed by whole scotch bonnet peppers that bring authentic Jamaican fire to your dinner table.
Prep
20 min
Cook
25 min
Active
30 min
Total
45 min
Yield
4 servings
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Peppers in this recipe
Recipe notes
Before you cook
There's something magical about this dish that emerged from Jamaica's Italian communities—where creamy pasta found its way into island kitchens and met the beloved scotch bonnet pepper. The whole peppers infuse their signature heat into the coconut cream without overwhelming anyone at your table, while the jerk seasoning gives the chicken that essential smoky depth. I always reach for penne or rigatoni here—you want something sturdy enough to cradle all that gorgeous sauce.
Total time
45 min
Prep: 20 min. Cook: 25 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Season and sear the chicken
Toss chicken strips with jerk seasoning, soy sauce, and brown sugar, letting them marinate for 10 minutes. Heat oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6-8 minutes total. You want crispy edges and an internal temperature of 165°F.
- 2
Step 2 of 4
Cook pasta and prep vegetables
Bring a large pot of salted water to boil and cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining. Meanwhile, slice onions and bell peppers into uniform strips for even cooking.
- 3
Step 3 of 4
Build the aromatic foundation
In the same skillet used for chicken, sauté onions until soft and translucent, about 4 minutes. Add bell peppers and cook until just tender, another 3-4 minutes. Stir in garlic, tomato paste, and thyme, cooking until fragrant. Add the whole scotch bonnets now—they'll share their warmth without overwhelming the dish.
- 4
Step 4 of 4
Bring it all together
Pour in coconut milk and heavy cream, bringing to a gentle simmer. Add the cooked pasta and chicken back to the skillet, tossing to combine. Fold in parmesan and enough pasta water to create a silky sauce that coats every piece. Remove scotch bonnets before serving unless your family craves maximum heat.
Troubleshooting
Tips that matter
- For more heat, gently pierce those scotch bonnets with a fork before adding them to the pan
- Store-bought jerk seasoning works beautifully here, but if you're feeling ambitious, blend your own with allspice, thyme, garlic powder, and cayenne
- This dish actually improves overnight—all those flavors get cozy together in the fridge
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The chicken can marinate up to 4 hours ahead, and you can cook the pasta and sauce components separately earlier in the day. Just combine everything when you're ready to serve to keep the pasta from getting mushy.
Storage
Leftovers keep beautifully in the fridge for up to 3 days in sealed containers. Don't worry if the coconut sauce looks a bit separated—it'll come back together when you warm it up.
Reheat
Warm leftovers gently in a skillet over medium-low heat, adding a splash of coconut milk or pasta water to bring back that creamy consistency. The microwave works in a pinch, though the sauce might look a little broken.
At the table
Serving suggestions
- Fresh cilantro and lime wedges make this sing—the brightness cuts right through that rich coconut cream
- Sweet fried plantains on the side turn this into a proper Caribbean feast
- A sprinkle of toasted coconut flakes adds a lovely textural surprise
FAQ
Common questions
How do I control the heat level?
Keep those scotch bonnets whole for a manageable warmth, pierce them for more intensity, or fish them out after cooking for just a whisper of heat. The longer they stay in the pan, the more heat they'll share with the dish.
Can I make this without coconut milk?
The coconut milk is really the heart of this dish—it brings authentic flavor and helps tame the scotch bonnet fire. You could try heavy cream with a touch of coconut extract, but honestly, it won't be the same beautiful dish.
What if my sauce turns out too thin?
Let it simmer uncovered for a few extra minutes to concentrate, or whisk in another tablespoon of tomato paste. That starchy pasta water you saved is also perfect for thickening and helping everything come together.
Heat profile
Hot
The recipe is classified as hot. Check the chile quantities before you start.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
45 min
Prep: 20 min. Cook: 25 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Calabrian Chili Paste
Pantry heat
Pasta, sandwiches, and finishing sauces. Fruity Italian chili paste that wakes up vodka sauce, roast chicken, and garlicky pasta nights.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Scotch Bonnet and Ginger
Explore this sauce from the same cuisine: jamaican.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Pantry staples for this recipe
Pantry heat
$10-$18Calabrian Chili Paste
Pasta, sandwiches, and finishing sauces. Fruity Italian chili paste that wakes up vodka sauce, roast chicken, and garlicky pasta nights.
Check price on AmazonBackyard hero
$8-$14Jerk Seasoning
Chicken, shrimp, and grilling marinades. A fast flavor base for shrimp skewers, chicken thighs, grilled corn, and any cookout that needs more swagger.
Check price on AmazonRoast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Check price on AmazonRecommended equipment
Cooking tools
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonSauce smoother
$25-$45Immersion Blender
Soups, sauces, and marinades. A fast cleanup tool for creamy soups, peri-peri marinades, blender salsas, and smoother hot sauce batches.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Everyday bottle
Yellowbird Habanero Hot Sauce
Bright carrot-habanero heat with enough body to work on eggs, tacos, and roasted vegetables. Best for breakfasts, tacos, and meal prep bowls.
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Fly By Jing Sichuan Gold
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More about this dish
Read more about the ingredients and cuisine.
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